Mitzie Wilson's Black Forest Roulade

Irresistible and indulgent, this roulade oozes delicious amaretto and kirsch cream

1. 1

   Preheat the oven to 180C/gas 4. Grease and line a 35cm x 25cm Swiss roll tin with baking parchment.
   Break up the chocolate and melt in a bowl over simmering water (or heat in the microwave for 1-2 minutes).
   Whisk the egg yolks and caster sugar together until pale and creamy, then gradually beat in the melted chocolate.
   Whisk the egg whites in a clean, grease-free bowl, add a large spoonful to the chocolate mixture, and fold in to give the mixture a looser consistency.
   Carefully fold in the remaining egg whites, then spread the mixture gently in the tin and bake for 20-25 minutes until risen and just firm to the touch.
   Sprinkle caster sugar over a sheet of baking parchment on the work surface and invert the roulade on to it. Cover with a damp tea towel and allow to cool completely.
   Stone the cherries. Whip the cream until it just holds its shape and fold in the kirsch or cherry brandy, or amaretto.
   Peel the backing paper off the roulade and spread with the cream, then scatter with cherries or cherries jubilee (see below). Roll up from one short end and dust with caster sugar.